Ingredients
Equipment
Method
Yassa Sauce
- Mix all the yassa sauce ingredients together in a mixing bowl.
- Score the top of the chicken thighs so the marinade can get deeper.
- Put the thighs in a container and pour the yassa sauce on top. Mix well. Let it marinate in the fridge for at least 2 hours. Then take it out and let it sit on the counter, covered for 30 minutes to an hour.
The Dough
- Sift the flour and combine ingredients in a mixing bowl. Cube in the butter in small pieces. Mix the dough until it starts coming together. Break apart any butter pieces bigger than a pea.
- Knead the dough just a couple times, then cover and rest in the fridge for an hour.
Cook The Chicken
- Take the chicken out of the sauce. Add a tbsp of peanut oil to a large skillet. Cook the chicken on both sides, about 4 minutes each. Then, add the yassa sauce. Cover and simmer on medium low heat for 40 minutes, turning chicken over at halfway mark.
- Take the chicken out and shred the meat and skin off the bone.
French Fries
- While chicken is marinating and dough is resting, cut the potatoes into short french fries. Fill a pot with a couple inches of oil. Heat up and fry at 350 F for about 8 minutes, or until fries are golden brown.
Fry The Egg (optional)
- Fry a few eggs in a skillet, at least medium, not runny. Chop up the eggs after.
Finishing
- Take the dough out and roll it out. Cut it into at least 7 rectangles. Fill the dough with chicken, french fries, and egg. Dip your finger in water and run it along the edges. Fold the dough over and seal it along the edges. Press the edges with a fork on both sides to ensure it is closed. Repeat until all dough is used.
- Fry the fatayas in a pot of peanut oil, 2 at a time for about 5 minutes each, or until golden brown. Serve with ketchup and hot sauce.